5 Ingredients or Fewer

This refreshing blended drink is inspired by ayran, doogh, and lassi. Yogurt makes it tangy and creamy; white pepper gives a touch of earthy heat.

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.

No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

No muss, no fuss. It’s good to go in a few seconds.

Throw an oyster in the gin! The oyster not only does the work of the olive, providing texture and salt and visual interest, but also covers for the vermouth with its liquor—a variation on the “dirty martini.”

The cherry blossom, as well as the addition of sake and maraschino liqueur to the usual gin, result in a very delicate Martini.

This drink’s single deviation from the typical dry Martini is a couple of dashes of the liqueur kümmel, which tastes of caraway and cumin, in place of the usual orange bitters.

The Puritan, another old variation, lies somewhere between the Martini and the Alaska, using both dry vermouth and a bit of yellow Chartreuse. 

Basically, this is a Martini made intriguing by a splash of absinthe. If this ends up being your deathbed drink, you didn’t do too badly.

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

If you love beef tartare but don’t love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. 

Anchovy lovers: This one’s for you. The combination of vanilla butter and anchovies is the perfect combination of sweet and salty.

Use the best balsamic you can afford for this simple yet refined appetizer. 

An outer coating of sumac-sugar gives these slice-and-bake cookies a bright pop of flavor that balances the rich, buttery shortbread.

Meet the Negroni’s wintery cousin—a combination of rye whiskey and Scotch in place of gin makes it peppery, dry, and wonderfully savory.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb.